From early fall and all throughout the winter, you’ll find one particular seasoning in high demand as menus tilt more towards roasts, in particular, roasts of the “bird” kind.
And not only the roasts, but in many cases, the stuffing, dressings and other side dishes that often accompany them.
Although Poultry Seasoning isn’t exactly a “seasonal” seasoning, for all intents and purposes, our expectation of what roasted poultry “taste”, just naturally coincides with the savory flavor of this popular blend of herbs and spices.
Especially at Thanksgiving.
Exactly what is Poultry Seasoning anyway?
To begin, it is of course a seasoning blend, and as such, is always open to interpretation as to not only what specific herbs and spices are used, but in what proportion. Much in the same way curry powder, chili powder or Italian seasoning blends are.
If you’re buying a pre-blended Poultry Seasoning, and find one that you particularly like, stick with it, because it’s quite possible that a different brand will not have the exact same blend formula.
The most common herbs used in this blend are: sage, thyme, marjoram and rosemary. The most common spices being: nutmeg and black pepper.
6 basic ingredients. That’s it.
Among the variations to this blend, are using oregano instead of marjoram, (they’re closely related), and, the use of ginger.
You’ll also occasionally see Poultry Seasoning with the add-ins of onion, garlic, parsley, red bell peppers, celery seed, ground coriander, allspice or savory. But again, it’s not all that common.
Of course, poultry (chicken, turkey, duck, squab, quail etc.), isn’t the only protein whose flavor is graced by this popular seasoning. Pork is another center of the plate meat that is closely associated with Poultry Seasoning, and it’s no coincidence that a bread or corn bread stuffing, seasoned with Poultry Seasoning, is a go-to accompaniment with both.
In addition, gravies and sauces which accompany both poultry and pork dishes are often lightly seasoned with this blend.
Another great use for Poultry Seasoning is as a seasoning in flours and batters used for fried chicken, and with roasted vegetables. You’re even seeing it more and more used in fish dishes and with tofu.
You don’t have to buy the pre-blended Poultry Seasoning. It’s quite easy to create your own, or, you can have the Red Goose Spice Company make one exactly to your specifications if your usage complies with our minimums.
How to Make Poultry Seasoning
Sage and thyme are THE 2 key ingredients in this blend, and as such, you want to be sure that BOTH of these herbs are fresh and full of flavor.
This recipe is a volume recipe, as such, if you are using rubbed sage instead of ground sage, or leaf thyme instead of ground thyme, you will need to use nearly twice as much, as it will be less compacted in your measurement container.
You should also consider blending it with a food processor to ensure that all of the particulates distribute throughout the blend equally.
If all of your ingredients are ground, then all you have to do is stir or toss them to give you an equal distribution.
Lastly, after creating your blend, you’ll want to store it in an air-tight container in a cool place, to extend its shelf life.
Poultry Seasoning Recipe
Makes approximately 6 cups
2 Cups Ground Sage
1 ½ Cups Ground Thyme
1 Cup Ground Marjoram
¾ Cup Ground Rosemary
1/3 Cup Ground Nutmeg
1/3 Cup Ground Black Pepper
As mentioned, you can substitute oregano for the marjoram. You can also consider customizing this recipe by adding onion powder, garlic powder or any one of the other herbs or spices we’ve mentioned.
Whether you purchase a finished blend, or create one of your very own, fall is a wonderful opportunity to revisit Poultry Seasoning, one of the most popular seasoning blends in a Chef’s repertoire.
The Red Goose Spice Company is a valuable resource for all of your seasoning needs, whatever the season, and whatever your recipe needs are.